Cannoli with Tangerine-Almond Filling

Ingredients

• 2 cups flour, plus more for dusting
• ½ teaspoon ground cinnamon
• 2 tablespoons sugar
• ¼ teaspoon salt
• 3 tablespoons very cold lard
• ¾ cup marsala
• Vegetable oil, for deep frying
• + 27 more ingredients
• • Nonstick spray
  • 1 egg white, lightly beaten
  • ½ cup heavy cream
  • 2 tangerines, zested
  • 1 cup sugar
  • ½ cup fresh tangerine juice
  • 1 pound cream cheese, room temperature
  • Confectioners' sugar, to sweeten and for garnish
  • Sliced almonds, toasted, for garnish
  • Bittersweet chocolate, finely chopped, for garnish
  • 2 cups flour, plus more for dusting
  • ½ teaspoon ground cinnamon
  • 2 tablespoons sugar
  • ¼ teaspoon salt
  • 3 tablespoons very cold lard
  • ¾ cup marsala
  • Vegetable oil, for deep frying
  • Nonstick spray
  • 1 egg white, lightly beaten
  • ½ cup heavy cream
  • 2 tangerines, zested
  • 1 cup sugar
  • ½ cup fresh tangerine juice
  • 1 pound cream cheese, room temperature
  • Confectioners' sugar, to sweeten and for garnish
  • Sliced almonds, toasted, for garnish
  • Bittersweet chocolate, finely chopped, for garnish

1. For the shells: Combine the flour, cinnamon, sugar, and salt in a bowl. Work in the lard and slowly add the marsala. Knead together with fingers until the dough comes together. Turn out the dough onto a lightly floured surface and knead until smooth and elastic, 5 to 7 minutes. Form the dough ...

View full recipe at SpringPad